Roasted duck breast with plum sauce
This easy yet impressive recipe makes a stylish main course for a special occasion
Crab & citrus salad with Chardonnay dressing
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2
Skip to ingredients
- 140g white crabmeat
- 1 orangepeeled, segmented and juices kept
- 1 tsp each chopped chivesand dill
- 2 tsp mayonnaise
- 1 grapefruitpeeled and segmented
- good handful mixed baby salad leaves
- a few slices of soda breador toasted sourdough, to serve
For the dressing
- 2 tbsp Chardonnay vinegar(buy from Italian delis, or just use a regular white wine vinegar)
- 1 tsp Dijon mustard
- 1 tsp sugar
- 5 tbsp olive oil
Nutrition:
- kcal202
- fat9g
- saturates1g
- carbs15g
- sugars15g
- fibre3g
- protein16g
- salt0.96glow
Method
step 1
Make the dressing by whisking together the vinegar, mustard and sugar in a small bowl. Slowly add the oil to the mixture, whisking until it has all been incorporated, then set aside.
step 2
Put the crab in a bowl with a little of the reserved orange juice and toss together before adding the herbs, mayonnaise and some seasoning, then gently mixing.
step 3
Toss the orange and grapefruit segments with the salad leaves and pile a little onto 2 plates. Add a slice or 2 of bread and the crab mix, then drizzle the leaves with some salad dressing.
